Nutritional and Technological Characteristics of New Cowpea (<i>Vigna unguiculata</i>) Lines and Varieties Grown in Eastern Kenya-Reference-Cited by-同舟云学术

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Nutritional and Technological Characteristics of New Cowpea (<i>Vigna unguiculata</i>) Lines and Varieties Grown in Eastern Kenya

Published:2020 Issue:05 Volume:11 Page:416-430
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Biama Peter K.,Faraj Abdul K.,Mutungi Christopher M.,Osuga Isaac N.,Kuruma Rose W.

Publisher

Scientific Research Publishing, Inc.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters;Journal of Agriculture and Food Research;2024-12

2. New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review;Food Bioscience;2024-02

3. Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars;Revista Caatinga;2023-09

4. Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi;Frontiers in Sustainable Food Systems;2023-03-31

5. Cowpea Constraints and Breeding in Europe;Plants;2023-03-16

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